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Picnic Tartines

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We love tartines. Even more so, we love tartines made with homemade bread and gorgeous ingredients. Josephine’s petite sandwiches have us ready to whip out the picnic-ware and hit the road. These are perfect for sophisticated alfresco dining or an exceptional lunch, and could easily be a star appetizer. The bread was made by and recipes tested under the skillful eye of NYC based micro-baker Jeremy Shapiro. -Amy

We wanted to make tartines with seasonal ingredients, so we purchased everything at the Union Square Market in Manhattan on the very morning of our photo-shoot. Micro-baker Jeremy Shapiro thoughtfully spent the night before preparing breads that he believed would pair perfectly with our recipes, using grains from local farmers. Even our meats were purchased from a local deli in Queens!

Instead of firm measurements, our recipes emerged organically, using handfuls of this or scatterings of that. The creativity is in your hands. With good bread and fresh ingredients, you simply can’t go wrong.

Picnic Tartines

Eat Boutique Editor’s Note: We love the flexibility (and beauty) of these tartines. The amount of each ingredient is up to you, so feel free to use as little or as much as you like. That’s right, we are encouraging you to play with your food (don’t tell our mothers).

Cured Lamb on Sourdough

Ingredients:

Sourdough bread, sliced (about 1 to 2 slices per person)

Cured lamb, thinly sliced

Pecorino cheese, shaved thin

Fresh basil leaves, washed and dried

Extra virgin olive oil, for drizzling

Sea salt, for sprinkling

Directions:

Take 1 slice of sourdough, and top it with a few slices of lamb, a little cheese, and several basil leaves.

Take 1 slice of raisin bread, and top it with a layer each of arugula, ham, and raspberries.

Finish with a few micro greens, a drizzle of olive oil, and a sprinkling of salt.

Strawberry and Lavender Honey Goat Cheese on Rye

Ingredients:

Rye bread slices (about 1 to 2 slices per person)

Infused goat cheese, such as the Lavender Honey available from Foragers grocer NYC

Strawberries, thinly sliced

Pistachios, crumbled

Purple micro basil leaves (optional)

Extra-virgin olive oil, for drizzling

Directions:

Take 1 slice of rye bread, and top it with a layer of goat cheese. Add strawberries and pistachios.

Finish with a few basil leaves and a drizzle of olive oil.

Heirloom Tomato and Mozzarella on Sourdough

Ingredients:

Sourdough bread slices (about 1 to 2 slices per person)

Extra virgin olive oil, plus more finishing

Tomatoes (heirloom, if possible), thinly sliced

Fresh mozzarella, crumbled

Fresh basil leaves, washed and dried

Sea salt, for sprinkling

Directions:

Drizzle 1 slice of sourdough bread with olive oil. Add a layer each of tomatoes, mozzarella and basil. Sprinkle with salt.

Bon appetit!

Photos taken and styled by Josephine Rozman.

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